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Scenic Grande Retirement Residence - Food

8720 Scurfield Drive NW Calgary AB T3L 0G3 · Food - General

10 inspections

  1. Demand Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ASSISTED LIVING:1) Chemical spray bottles behind the nursing station used for dining room tables were missing labels. Please ensure all chemical bottles are labelled appropriately with their respective contents.MEMORY CARE:1) Quat foodgrade sanitizer for dining tables was stored in spray bottle that was labeled for Peroxide Multi Surface Disinfectant and Cleaner (not foodgrade). Please ensure chemicals are not accidentally mixed in mislabeled bottles. Appropriately label chemical bottles with their respective contents.2) Blue solution was stored in spray bottle labelled for Peroxide Multi Surface Disinfectant and Cleaner in servery. Apparent that blue solution was not peroxide chemical. Do not use nonfoodgrade sanitizer in food servery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:1) Smaller insert containers of hot perishable foods were placed on top of other bigger empty inserts and not directly in the hot table. Meat and veggies measured 38C, cooked vegetables, gravy @ 38C. Store foods at or above 60C and in inserts that sit directly inside the hot holding unit. Do not stack inserts.2) Pan of cooked chicken breast was stored at room temp and measured internal temperature of 21C (destroyed). Staff advised tray was being cooled. Please practice quick-cooling methods and maintain written temperature logs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • MEMORY CARE SERVERY:1) The hand sink was not operational and was covered with a tray and marked 'out of order.' Please repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ASSISTED LIVING:1) Salt and pepper shakers were used and left on dining tables in dining area and back of resident laundry room during outbreak. Please remove shared items such as water pitchers, coffee creamer dispensers, and salt and pepper shakers during outbreak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEMORY CARE SERVERY:1) The 1 comp sink behind the service counter was leaking. Please repair.**June 25, 2026: repeating violation. Leak has become constant stream. Please repair.ASSISTED LIVING SERVERY:1) There was a gap along the service counter and raise bar backsplash. This area was difficult to maintain. Please repair.**June 25, 2026: cracks in groute under raised service bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:1) A porous floor mat was in the kitchen. Please remove or replace with rubber/washable mat.ASSISTED LIVING SERVERY:1) Lower food cabinet door next to ice machine was missing. Damaged door panel was resting behind servery entrance door. Please repair.MEMORY CARE SERVERY:1) Drainage line under spray sink was leaking and catch pail was present. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Knives were stored in the gap between equipment (insert cooler and prep counter) at the main prep line. Do not store utensils in areas that cannot be easily cleaned and sanitized frequently.**June 25, 2026: knives were not stored in gap during time of inspection but there was a heavy accumulation of food debris in gap. Please thoroughly clean/sanitize.2) Boxes of plastic cups and lids were stored on the floor in the dry storage room. Store food containers at least 6 inches off the floor and in a sanitary manner.**June 25, 2026: repeating violation.3) There was an accumulation of dried food debris behind the blade of the electric slicer. Staff stated slicer was last used the week before. Please thoroughly clean and sanitize entire unit. Recommended providing cleaning brushes for easy cleaning.**June 25, 2026: repeating violation. Staff corrected during time of inspection.ASSISTED LIVING SERVERY:1) Thick layer of frozen condensate had accumulated on the bottom of the upright freezer. A catch bin was also present. Please repair leaks.**June 25, 2026: repeating violation. Severe buildup. Do not store open foods in freezer. Please address as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) There was food debris still present on washed squeeze bottles in storage. Please ensure food equipment/utensils are thoroughly cleaned and sanitized prior to storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MEMORY CARE SERVERY:1) There was an accumulation of food debris and grime behind equipment, along floor-wall joints, and in hard-to-reach areas in the servery. Please clean.**June 25, 2026: repeating violation. Routine cleaning and monitoring by supervisor required. Include in written cleaning schedule.2) Interior of drawers for food and food utensils were disorganized and contaminated with food debris. Pencils and pens were also noted to be stored among unprotected/loose plastic spoons. Store pencils and pens separately.**June 25, 2026: repeating violation.ASSISTED LIVING SERVERY:1) There was an accumulation of food debris and grime behind equipment, along floor-wall joints, and in hard-to-reach areas in the servery. Please clean.**June 25, 2026: repeating violation. Routine cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was heavy accumulation of grime and food debris particularly in the dishwashing area. Please pull shelving units away from walls, get around counter legs, and thoroughly clean.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • MEMORY CARE:1) Oxivir Tb wipes were not rinsed off when applied onto dining room tables. Please follow manufacturers instructions when using nonfoodgrade chemicals on food surfaces.2) Oxivir Tb wipes were used in the servery. Please remove and use foodgrade sanitizer instead.ASSISTED LIVING:1) Oxivir Tb wipes were not rinsed off when applied onto dining room tables. Please follow manufacturers instructions when using nonfoodgrade chemicals on food surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:1) Dishwashing staff was not washing hands between loading and unloading the dishwasher. Please ensure staff wash hands as needed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • MAIN KITCHEN:1) The servery cooler measured as high as 11C at the beginning of inspection however dropped down to 6-7C after approximately half hour. There were no temp logs for this cooler. Please monitor temp and maintain written log. Check to ensure defrost cycle is set for overnight rather than during the day.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • MAIN KITCHEN:1) Personal foods were stored among foods for public consumption in the walk-in cooler. Please store personal foods and items separately and in manner that does not contaminate public foods and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:1) Sheets of pork turnovers on a rack trolley were stored at room temp; temp measured 23C (destroyed). Staff stated they were left over after the lunch hour. Ensure perishable foods are stored at or below 4C, or at or above 60C. Note: the sheet of turnovers stored on top of the steam table measured above 60C (acceptable).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • MAIN KITCHEN:1) Soap was not dispensing at hand washing sink near front exit door (corrected).MEMORY CARE SERVERY:1) The hand soap dispenser was empty (corrected).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEMORY CARE SERVERY:1) There was a gap along the service counter and raise bar backsplash. This area was difficult to maintain. Please repair.2) The 1 comp sink behind the service counter was leaking. Please repair.ASSISTED LIVING SERVERY:1) A wooden 2x4 was used to support one end of the steam table sneeze guard. There as a sticky foam piece on the counter on the opposite end. Please ensure all surfaces within the food servery is smooth, nonporous, and easily cleanable.2) There was a gap along the service counter and raise bar backsplash. This area was difficult to maintain. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Knives were stored in the gap between equipment (insert cooler and prep counter) at the main prep line. Do not store utensils in areas that cannot be easily cleaned and sanitized frequently.2) Boxes of plastic cups and lids were stored on the floor in the dry storage room. Store food containers at least 6 inches off the floor and in a sanitary manner.3) Sticky labels were left on and/or not fully removed off insert containers in storage. Please remove labels and sticky residual in dishwashing process.4) There was an accumulation of dried food debris behind the blade of the electric slicer. Staff stated slicer was last used the week before. Please thoroughly clean and sanitize entire unit. Recommended providing cleaning brushes for easy cleaning.ASSISTED LIVING SERVERY:1) Thick layer of frozen condensate had accumulated on the bottom of the upright freezer. A catch bin was also present. Please repair leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MEMORY CARE SERVERY:1) There was an accumulation of food debris and grime behind equipment, along floor-wall joints, and in hard-to-reach areas in the servery. Please clean.2) Interior of drawers for food and food utensils were disorganized and contaminated with food debris. Pencils and pens were also noted to be stored among unprotected/loose plastic spoons. Store pencils and pens separately.ASSISTED LIVING SERVERY:1) There was an accumulation of food debris and grime behind equipment, along floor-wall joints, and in hard-to-reach areas in the servery. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Update October 17,2025**Main kitchen ceiling and ceiling vents has black dust built up. -Clean the ceiling.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sanitizer was not available in the bistro serving area. - The operator placed a sanitizer bottle in the serving area. Always have sanitizer available in the service area.2) Sanitizer was not available in the Memory care servery. -The operator placed a sanitizer bottle in the serving area. Always have sanitizer available in the service area.3) In the main kitchen a used cleaning cloth was found on the prep table near the line fridge. - The operator removed the cloth and put it in laundry. Always replace the cleaning cloth with a new one after use or store the cleaning cloth in a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) In the main kitchen scoops were stored in the bulk bins with handles touching the food.- Store scoops with handles up or store scoops outside the bins in a separate container.2) In the main kitchen bread rack was stored on floor. - Store all foods at least 6 inches off the floor.3) In the main kitchen food was stored uncovered in the walkin cooler.- Always cover the food in the walkin cooler. 4) The food cart jacket covering the food cart in Memory care had food debris on it. - Clean the food cart jackets as needed.5) In the main kitchen a fly swatter was stored under the kitchen sink opposite the dishwasher. - Remove the fly swatter from the kitchen and use other methods to control the flies in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the main kitchen utensils were stored in room temperature water (21 degrees C).- The operator removed the utensils and put it for washing. The operator was educated that either they have to store utensils in water at or above 60 degrees C or in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the main kitchen food containers in the prep cooler were stored on top of another container due to which the temperature was not being maintained. Perishable condiments measured 6-7C.- Store the containers so that they are inserted properly, and the temperature can be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:A hardboiled egg from breakfast service was stored at room temperature (internal temperature 42 degrees C) in the main kitchen.- Maintain perishable foods at or below 4 degrees C or at or above 60 degrees C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Main Kitchen:1) Flies were observed in the laundry room near the main kitchen. - Look for the source of the flies and take measures to eradicate flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap behind the front hand sink between the counter and backsplash in the 2nd floor servery. Please repair so to promote easy cleaning of area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:1) There was an accumulation of food debris and grime on the outsides of the dry ingredient bins. Please thoroughly clean the outside of the bins including the handles/lids.2) There was an accumulation of food debris on the electric slicer. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard to reach areas throughout the main kitchen and memory care servery were not clean. - Clean hard to reach areas.2) Rolls of used toilet paper were noted under the servery line in Memory Care. Staff indicated they were left over from residents. Please discard.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • In the main kitchen no garbage can was observed near the handwashing sink near the door to outside.- Have a garbage can near the sink.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Assisted living: Cambro was not maintaining stored chicken noodle soup at 60C or above. Ensure that all food is being held at a temperature of 60C or greater when in hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Soup pot appliance had food build up in hard to reach joint. Clean and disinfect throughly. 2. Memory care service area: Ice machine was leaking below machine. Clean up leaking water and repair ice machine.